January/February 2023

Beer & Beyond Issue

For the January/February The New Brewer, we present our Beer & Beyond issue, focusing on topics such as the rise of non-alcohol beer. We also take a look at styles such as pumpkin beer and its surprising staying power; the origins of Cold IPA; and barley alternatives for gluten-free beer.

Please Log In to View The New Brewer^® Online.

Member-Only Content

Please Log In to View The New Brewer^® Online.

Want a sneak peek?

Check out a free issue of the magazine!

About The New Brewer

Cover Story

Beer & Beyond Issue

Finding its Market

Craft non-alcohol beer was scarcely a category five years ago. Now it’s a hot commodity, propelling the once-moribund NA beer segment to grow 31.7%.

Beer & Beyond Issue

Featured Stories

Brewing Non-Alcohol Beer

PHIL LEINHART, BRENT RADKE, ZOE RICCIO, LAUREN TORRES, AND JOHN WALKER

Brewing non-alcohol beer is fundamentally different from producing traditional beers that typically contain inherent barriers to ensure consumer safety and shelf stability.

Using Non-Alcohol Yeast

GABE TOTH

Yeast suppliers have started to provide a microbial avenue for creating non-alcoholic beer by offering nonstandard yeasts that have limited ability to digest crucial malt sugars.

Beyond Beer

GABE TOTH

Brewers across the country are embracing an ever-broadening portfolio, going beyond beer into mocktails, cocktails, kombucha, THC products, hop teas, and other offerings.

The Staying Power of Pumpkin Beer

DAVE THOMAS

Pumpkin beers can often still be found in tasting rooms, brewpubs, and liquor stores well into the new year, endeavoring to stretch the Halloween and Thanksgiving seasons.

Some Like it Cold

DAVE CARPENTER

It"s rare that one can trace a beer style to a single place and time, much less to a single person. In the case of Cold IPA, however, we can do just that.

Gluten-Free Brewing

ROBERT KEIFER

A look at available substitutes for barley malt, as detailed in this excerpt from Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer.

A Note From the Editor

Jill Redding, Editor-in-Chief

This issue also includes our usual informative departments, plus brewery-generated news about the craft brewing community in the Brewery Updates and Beer Releases sections; and new products and services from the allied trade in Industry Supplier News. In our back-page interview, we highlight Luis Castro and Cielomar Cuevas of Del Cielo Brewing in Martinez, California.

Cheers, and we hope you enjoy this issue of The New Brewer.

About The New Brewer